Tuesday, December 29, 2015

Spiced Angel Food Cake

Spiced Angel Food Cake

1 Cup Cake Flour (I never keep cake flour on hand so I take 1 cup of All-Purpose Flour, remove 2 TBSP of Flour and replace with 2 TBSP of Cornstarch and sift well together.)

1 Cup Confectioners' Sugar

1 Tsp ground Cinnamon

1 Tsp ground Ginger

1/4 Tsp ground Allspice


1 2/3 Cups Egg Whites

1 Tsp Cream of Tartar

1 Tsp Vanilla Extract

3/4 Cup Granulated Sugar

1/4 Cup packed Brown Sugar (Dark is best but I've used either)

Preheat oven to 375 F. Sift flour, confectioners' sugar, cinnamon, ginger, allspice, and 1/4 tsp salt through mesh sieve into a bowl. I normally sift 3-4 times to make sure everything is well blended together and there are no packed bits together. 

In a large bowl with mixer at high speed, beat egg whites, cream of tartar, and 1/2 tsp salt until soft peaks form, beat in vanilla. Beating t high speed, sprinkle in granulated sugar and brown sugar just a little at a time making sure it is well mixed in until whites stand in stiff peaks when beaters are lifted. This means when you lift them up literally it will 'peak' up where the beater was lifted and stay there. You might have to stop and check a few times just to make sure that your whites are stiff enough. With rubber spatula (or if you like a wire whisk), fold in flour mixture just until it disappears. Do not overmix. Pour batter into ungreased 9 to 10 inch pan.

Bake 30 to 35 minutes, until cake springs back when lightly touched. Invert cake in pan you might need a bottle or something depending on your pan. Thankfully the center area of mine is quite a bit taller than the rest so I just balance it on that my grandmother always used an old coke bottle for hers. 

Let the cake cook completely and then use something around the edge and most likely the center to loosen the cake. I generally use a butter knife carefully so as to try and not damage the pan too much. Once the you are able to take the outer ring off you will have to do the same thing to the bottom of the cake to loosen it completely from the inner part of the pan. 

There you have it a wonderful addition to any meal. It's great during the holidays or just for a treat. You can put berries on it if you like or eat it how it is.


  1. This looks super yummy! Do you ever frost it or would that be too much?

    1. I've never frosted it or even glazed it. I find it pretty good on its own. Personally I'd wait to put anything on it until you've tried it because I don't know how sweet you and your family likes things.